Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 13, 2021

TOMATO PULAO / TOMATO RICE

TOMATO PULAO Serves 6 Time Required: 1 hour Ingredients 4 large tomatoes chopped finely 3 tablespoons chopped coriander leaves 2 […]

TOMATO PULAO
Serves 6 Time Required: 1 hour
Ingredients
4 large tomatoes chopped finely
3 tablespoons chopped coriander leaves
2 large onions sliced finely
2 cups basmati rice
Salt to taste
2 teaspoons chillie powder
2 teaspoons ginger garlic paste
2 cloves, 3 cardamoms, 3 pieces of cinnamon, 1 bay leaf
4 or 5 tablespoons oil or ghee
2 teaspoons chopped mint leaves
2 green chillies chopped
Heat oil in a pan or a rice cooker and sauté the spices, bay leaves, onions and green chillies till the onions turn golden brown.
Add the tomatoes, ginger garlic paste and chillie powder and fry for a few minutes till the tomatoes turn pulpy.
Add the rice, salt, mint leaves and coriander leaves and fry for a few minutes.
Add 4 cups of water and cook on medium heat till the rice is done.
Simmer on low heat for a few minutes then turn of the heat.
Serve with salad and any curry of your choice.

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Article written by Bridget White-Kumar
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